Down Home Chicken and Biscuits

Published on in Casseroles, Chicken & Poultry, Dinner

I am VERY into meal planning. I did it sporadically before the pandemic began. Now with the pandemic in full swing, I plan our menu pretty religiously. And when I don’t? It is a struggle and I dread getting asked the “What’s for dinner?” question.

This morning my husband and I were chatting about dinner plans. This week didn’t get planned–AHHHHH!–because I was on the road. So we decided we’d split the left overs from Saturday and Sunday nights. He’d take one (the short ribs), I’d take the other (taco meat and Spanish rice).

There was a LOT of left over Spanish rice and a good bit of taco meat, so I decided I’d also have it at lunch today. Why not? However, as Murphy’s Law would have it, I dumped most of the taco meat on the floor. Grrrr. This meant my husband had dinner sorted and I did not.

With no clear plan in sight, I defrosted a couple chicken breasts for dinner just in case. As the dinner hour drew closer, I decided I better go figure something out. I could just grill the chicken and have the left over Spanish rice. Or, I could do something with what was on hand. I went with Option B, since choosing a new adventure sounded better than meal four with the rice.

From the refrigerator I pulled a can of store bought biscuit dough. I also dug through the veggie drawer to see what we had. I started going down the path of a pot pie, but wanted a smidge more flavor pop.

After a little of this and a little of that, what I came up with was a creamy, tasty chicken and biscuits. I’m calling it “Down Home Chicken and Biscuits” because it turned out to be a new comfort food for the rotation.

I began with a Southern mix of veggies that were a mashup between a mirepoix and a holy trinity. I then add to it a condensed soup as a sauce base and dairy for creamy goodness. Dried thyme and smoked paprika rounded out the flavor profile and added just a little smoky pop.

When I set out making the casserole, I honestly had no idea how it would turn out because I just started dumping things in. At dinner my husband asked me what flavor or dish I was trying to achieve. When I told him, I had no plan in mind and no specific flavor I was going for, he said it was one he’d definitely eat again. I liked it with a little Tabasco for punch, but it was just as yummy without.

Down Home Chicken and Biscuits
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Down Home Chicken and Biscuits

Recipe by Kacey Baxter, Oven and SpiceCourse: DinnerCuisine: American, SouthernDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

40

minutes

When most people think chicken and biscuits, a piece of moist southern fried chicken set between a biscuit and covered in gravy comes to mind. This version trades the fry-up for a pan sautéed chicken breast with a creamy and flavorful sauce. It is a mashup between the classic combination and a chicken pot pie. This easy casserole comes together in minutes and is perfect for a weeknight dinner. It is so flavorful, it is just as good for weekend entertaining!

Ingredients

  • 1 tbs butter

  • 1 pound chicken breast, diced

  • 1 stick celery, diced

  • 1 large carrot, diced

  • 1 medium onion, diced

  • 1 red bell pepper, diced

  • 1 clove garlic, diced

  • 1 can condensed Golden Mushroom Soup

  • 1/2 cup sour cream

  • 1/4 cup 2% milk

  • 1/2 tsp dried thyme

  • 1/4 tsp smoked paprika

  • 1/2 cup sweet peas, fresh or frozen

  • 1 cup of grated cheese

  • 1 can prepared biscuit dough (8 biscuits)

  • Salt and Pepper

  • Cooking Spray

Directions

  • Preheat oven to 350F. Prepare a casserole dish or 9-inch square baker by spraying it thoroughly with cooking spray. Set aside.
  • In a large skillet, melt butter over medium heat. Season chicken with salt and pepper and add to pan with butter. Sauté about 5 minutes.
  • To the skillet add celery, carrot, onion, and bell pepper. Cook until vegetables begin to soften 5-7 minutes. Stir in garlic and cook 1 minute more.
  • Stir in Golden Mushroom Soup, sour cream and milk. Stir until well combined. Add in thyme and smoked paprika and stir. When sauce begins to gently boil, reduce heat to simmer.
  • Remove chicken and sauce mixture from heat and pour into prepared casserole dish. Top with 1/2 cup cheese.
  • Place biscuits on top of mixture. Top with remaining cheese.
  • Bake for 20-25 minutes or until biscuits are browned and sauce is bubbly.

Notes

  • You can use any cheese you like. Cheddar is great. I use Parmesan. However, it is really up to you.
 

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